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Limu, the most varied of Arabica coffees

From the first time Frog Quaffer tasted coffee, Limu and Yigacheffe were the first ever to let him truly appreciate great coffee.

The coffees from this region are so varied in variety they just call it the heirloom variety, since it is too hard to categorize.

It is believed that the coffees from this region are the source for all coffees in Ethiopia. Through human and animal consumption, coffee cherries and beans were chewed, and later spat out (or various other methods that do not involve a Luwak), and this spread the coffees we know and love from Ethiopia.

Limu Konjo

This coffee was sourced after much sampling of coffees from Falcon Specialty. They have strong Ethiopian ties and we are proud to offer this coffee. The Limu Konjo comes from the East Welega zone of the Oromia region of Southern Ethiopia. Oromia produces 50% of the coffee in Ethiopia, however the coffees from this region vary dramatically dependant on their original location.

Limu Kaffa Forest from Falcon
Drying coffee near Kaffa Forest

Processing in this area can be either washed or natural and is done so using original methods, which are naturally free of chemicals. Falcon works with Addis Exporter that has over 100 years of experience in exporting coffee from Ethiopia and this clean and washed coffee was identified by them. The coffee is called Limu 'Konjo' which means beautiful in the local language.

The lot is made up of coffees from smallholder farmers who hand pick their cherries. Once picked, the cherries are sold to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade the beans according to SCAA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for their Limu washed ‘Konjo’.

As part of the purchase of this coffee, Falcon are supporting the Girls Gotta Run Foundation in the price paid for the Limu Konjo. This is a non-profit organisation that empowers girls in Ethiopia through running and education.

Details of the coffee:

This is one of the best coffees we have had that is identified as Limu, we really get why this lot was called Konjo. It has a deep body but at the same time great floral notes with marzipan and apricot notes. It is a well balanced coffee with dark chocolate after taste.

Coffee: Limu, Konjo, Ethiopia
Region: Ethiopia, Oromia province, Jimma-Limu zone
Processing: Wet-processed, dried on raised beds
Crop: 2014/2015
Varietal: 100% Arabica Heirloom
Altitude grown 1650 - 1900 masl
Intensity/Prime Attribute: Jasmine floral notes and like apricot brightness, marzipan to start, and dark chocolate after taste. Balanced and sweet, this is a Limu to be tasted.
Roast used: Medium heat introduction with intense heat at the end. Drop as first crack starts.Medium heat introduction with intense heat at the end. Drop as first crack starts.

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